contest

This week’s recipe is unique for a couple reasons. First, it is the result of collaboration with my new friends at American Kitchen Cookware, who sent me a set of their American-made cast aluminum cookware to test and share with you folks – be sure to keep scrolling for more info on their products, and a giveaway for a set of your own.

The second reason this recipe is unique is because it is actually two dishes in one. Both the Boneless Fried Chicken and Carolina Shrimp Bog would be excellent on their own, but a) I wanted to highlight two distinct pieces of cookware, and b) I was drawn to the challenge of writing you through the process of building two dishes at once. Crafting a single recipe is relatively easy, but balancing multiple dishes to create one whole meal is more reflective of how most of us spend time in the kitchen; I hope this week’s recipe will give you some insight into how I tackle multiple tasks simultaneously.

When it comes to frying chicken, I’ve made a few breakthroughs over the years, and this Boneless Fried Chicken is like a culmination of those efforts. To start, we’re going to use the seasoning I developed in last year’s Seasoned Southern Fried Chicken recipe, which has a flavor not unlike what you’d find from Colonel Sander’s secret 11 herbs and spices. Next, we’re going to use boneless thighs to speed up the cooking process. Finally, we’re going to use a traditional 3-step breading for the chicken, but with potato starch, eggs, and crushed pork rinds for the different coatings – a technique I use in my Tonkatsu/Chicken Katsu recipes in Paleo Takeout – which gives the chicken a crispy crust and unforgettable bite.

Joining the chicken is Shrimp Bog, a simple, thick Southern stew of rice, veggies, and (you guessed it) shrimp. While “Bog” isn’t the most appealing word to describe food, it is a little fitting, since this dish is a more liquidy version of another Carolina staple, Perloo (which is sometimes spelled Purloo, Perlo, Poilu, or Pilau – the latter definitely linked to its Pilaf origins). In the Carolinas, these two dishes were traditionally made with Carolina-grown rice, which fell out of favor as other Southern rices dominated our grocery shelves over the past couple centuries. Recently, Carolina Gold heirloom rice has been making a bit of a comeback among foodies and historians (here is an excellent writeup), and for good reason – the rice is creamy and nutty in a way that’s seldom found in long-grain rices – well worth the extra expense to try it once, if only to experience a bit of American history.

Read Full Article

To celebrate my first year of Paleo/Gluten-Free eating, I’ve decided to do a giveaway. In the giveaway you’ll find some staples of our family’s diet – coconut oil, coconut milk, and Thai curry pastes. I’m also including a copy of the Easy Paleo: 21 Practical Ways to Simplify Your Paleo Life e-Book, graciously donated by Jennie at Easy Paleo.

In addition to getting real stuff, I’m also giving away something a little more personal: I’ll create a recipe especially for you, and post it on this site. My only stipulation is that it has to be a dish that’s traditional in nature (as in something that has existed for a while, no made-up meals like “turkey asparagus surprise”). Other than that, I have no limitations on what you choose – it can be from wherever in the world you want, as difficult as you can imagine, and tailored to whatever dietary restrictions you may have. If you don’t have any restrictions in particular, it will be made with the same guidelines I use to cook every day – meaning that it will be made with natural ingredients and without grains (except white rice) or legumes. Give me about a month to research and test your dish before I publish it.

Here’s the loot:

1. A copy of Easy Paleo: 21 Practical Ways to Simplify Your Paleo Life e-Book ($5 value)
2. One 16oz container of Whole Foods expeller pressed virgin coconut oil ($10 value)
3. Three 4oz Maesri curry pastes (green, red, and panang)* ($9 value)
4. One 14oz can of Orchids coconut milk ($2 value)
5. A personalized recipe created at your request (priceless)

* Note that the curry pastes have sugar listed in their ingredients (although it’s pretty far down in the list). If you are completely avoiding sugar altogether, let me know and I’ll send a second container of coconut oil instead.

Here’s how to enter the giveaway:

1. “Like” The Domestic Man facebook page and leave a comment letting me know you did it.
2. Follow me on Twitter and leave a comment letting me know you did it.
3. Subscribe to this site’s RSS feed and leave a comment letting me know you did it.
4. Tweet about this giveaway and leave a comment letting me know you did it.
5. Share this giveaway on Facebook and leave a comment letting me know you did it.

Your options for entering the giveaway are stackable, so you could potentially enter five times. You don’t need to leave five comments, just let me know everything you did in one comment. The giveaway ends midnight Sunday, December 18th, and I will select a winner using a random number generator sometime thereafter. Good luck!

Update: Congratulations to brunson71799 who is the big winner of The Domestic Man’s Great Giveaway of 2011! Thanks to everyone who participated.